Our take on an Italian classic, a delicious mix of bacon and mushrooms, tossed in spaghetti with Annabel’s creamy Carbonara go-to sauce and topped off with a sprinkling of parmesan.
Creamy bacon and mushroom carbonara
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This recipe uses the Creamy Bacon & Mushroom Carbonara Simply Dinner meal kit from New World. Find out more |
Ingredients
Method
Ingredients
- 1 Simply Dinner Creamy Bacon Mushroom Carbonara Meal Kit (the kit includes 200g bacon, 200g mushrooms, 400g spaghetti, 350g Annabel's Go-To creamy onion & garlic sauce, 50g parmesan)
- 1 tbsp cooking oil
- ½ - ¾ cup milk
- Salt
- Water
Optional extras
- Broccoli
- Flat-leaf parsley
Method
If using optional ingredients, please read cooking method fully before starting to cook.
- Finely dice the bacon and slice the mushrooms. Put to one side.
- Bring a large pot of salted water to the boil.
- Start making the sauce before you put the pasta on to cook. Heat oil in a frying pan and fry bacon over a medium-high heat until starting to brown (4-5 minutes). Add the mushrooms to the pan and cook stirring frequently until starting to brown (3-4 minutes). Take off the heat.
- Cook pasta uncovered for 1 minute less than the packet directions. When pasta is just about cooked, place bacon pan back on the heat. Add Annabel’s Go To Creamy Onion & Garlic sauce to bacon pan with ½ cup milk and bring to a simmer stirring to incorporate pan brownings.
- Drain cooked pasta into a colander then return it to the cooking pot.
- Add the sauce and drained pasta along with parmesan. Season with pepper and stir to combine and fully heat through. Add a little more milk as desired to get the sauce to the creamy consistency you like.
To Serve:
Use tongs to divide pasta and sauce between 4 pasta bowls. Enjoy!
Optional:
If using broccoli, cut it into florets and add it to the pasta pot for the last 5 minutes of the pasta cooking time. Lift out with tongs or drain with the pasta and serve on the side. If using flat-leaf parsley, chop coarsely and sprinkle over pasta to serve.